Strawberry Lemonade Pie Recipe

A Pie That Tastes Like Sunshine

Some pies are for winter. This one is pure summer. It tastes like a pink lemonade stand. It tastes like a sunny afternoon.

I first made it for my grandson’s birthday. He wanted a “not chocolate” cake. This pie was the answer. He ate two slices! I still laugh at that. What’s your favorite summer flavor? Is it strawberry, lemon, or something else?

Why This Simple Recipe Works

You just mix and chill. No oven needed. The magic is in the lemonade concentrate. It gives a big, bright flavor. The cream cheese makes it creamy and rich.

This matters because cooking should be fun, not scary. A good recipe lets you feel successful. Anyone can make this. It’s a great first pie for a young cook.

My Little Kitchen Secret

Here’s my tip. Let the cream cheese get very soft. Leave it on the counter for an hour. This is important. It mixes smoothly with no lumps.

I learned this the hard way. I once tried to mix cold cream cheese. My arm got so tired! The filling was lumpy. Now I am patient. It makes all the difference.

The Fun Part: Making It Pink

Gently fold in the whipped topping. Use a big spoon. Folding keeps it fluffy. Then add a drop or two of pink color. Doesn’t that look cheerful?

Fun fact: The pink color doesn’t change the taste. But it makes us smile. We eat with our eyes first! Do you like your food colorful, or plain and simple?

A Sweet Lesson in Sharing

This pie needs time to set. Four hours is good. Overnight is even better. Waiting is the hardest part! But it teaches us patience.

This matters, too. Good food is worth the wait. And food tastes better when shared. Who will you share your pie with? Tell me about them.

Ingredients:

Ingredient	Amount	Notes
9-inch graham cracker crust	1
Cream cheese	8 ounces	softened
Sweetened condensed milk	14 ounces
Frozen lemonade concentrate	¾ cup	thawed
Adams Strawberry Extract	½ teaspoon
Whipped topping	8 ounces	thawed
Pink food coloring	1 drop	if desired

My Summer Strawberry Lemonade Pie

Hello, dear! Come sit at the counter. Let’s make a memory. This pie tastes like a sunny summer day. It is sweet, tangy, and perfectly pink. I think of my granddaughter mixing the first batch. She turned our whole kitchen pink! I still laugh at that.

This is a no-bake pie. That means no hot oven on a warm day. You just mix, pour, and wait. The waiting is the hardest part, isn’t it? But it’s worth it. The filling becomes dreamy and light. Doesn’t that sound lovely?

Here is how we make it together. Follow these simple steps.

• Step 1: Grab your big mixing bowl. Put the soft cream cheese and sweetened condensed milk in it. Beat them together until they are smooth. No lumps allowed! This is the creamy base of our pie. It will be silky and rich.
• Step 2: Now, pour in the thawed lemonade concentrate. Add that half teaspoon of strawberry extract too. Beat it all in. The smell will hit you right away. It’s like a strawberry lemonade stand! (A hard-learned tip: use thawed lemonade concentrate. The frozen kind can make little icy bits.)
• Step 3: Time to be gentle. Spoon in the whipped topping. Now fold it in softly. We want it fluffy, not flat. Add a drop or two of pink food color if you like. I always do. It makes me smile. What’s your favorite color of food? Share below!
• Step 4: Your crust is waiting. Pour all that pink fluff right into it. Spread it to the edges nicely. It looks so pretty already. Now, cover it with some plastic wrap. The fridge is its next home.
• Step 5: Patience, my dear. It needs at least four hours to set. I like to leave it overnight. Then it slices perfectly. Serve it cold straight from the fridge. Each bite is a cool, creamy delight.

Cook Time: 4–8 hours (chilling)
Total Time: 4 hours 15 minutes
Yield: 8 servings
Category: Dessert, Pie

Three Fun Twists to Try

This pie is wonderful as it is. But you can play with it too! Here are three ideas from my kitchen.

• Use a chocolate cookie crust for a sweet, dark base. It’s like berries and chocolate.
• Mix in real chopped strawberries for little juicy bursts. So fresh!
• Swap the strawberry extract for raspberry. You’ll get a beautiful, tangy pink pie.

Which one would you try first? Comment below!

Serving It Up Sweet

This pie is a star on its own. But you can dress it up! Top slices with fresh berries. Add a dollop of extra whipped cream. A tiny mint leaf looks so fancy. For drinks, I have two picks. Grown-ups love a glass of fizzy prosecco with it. The bubbles are fun. For everyone, try sparkling lemon water. It keeps the lemonade theme going. Which would you choose tonight?

Keeping Your Pie Perfectly Chilled

This pie loves the cold. Keep it covered in your fridge. It stays fresh for about three days. You can also freeze it for a sweet treat later. Wrap the whole pie tightly in plastic wrap first. Then wrap it again in foil. It will keep for one month. Thaw it in the fridge overnight before serving.

I once made two pies for a big family picnic. I froze one a week early. It was a lifesaver when extra cousins showed up! Batch cooking like this saves the day. It means you always have a little joy ready to share. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pie Problems

Is your filling too runny? Make sure your cream cheese is very soft. Beat it well with the condensed milk. This creates a strong base. I remember when my first pie was soupy. My cream cheese was too cold! Chilling the pie long enough matters most. It needs a full four hours to set properly. This patience gives you perfect slices.

Does the lemon taste too strong? Use just a half cup of concentrate first. You can always add more later. A balanced flavor makes everyone smile. Is the crust getting soggy? Serve the pie within three days. The crust stays nicest when eaten soon. Solving small problems builds your kitchen confidence. It also makes your food taste just right. Which of these problems have you run into before?

Your Pie Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a gluten-free graham cracker crust from the store.

Q: How far ahead can I make it? A: You can make it one full day before you need it.

Q: What if I don’t have strawberry extract? A: Mash a few fresh berries and add their juice instead.

Q: Can I double the recipe? A: Absolutely. Just make two pies in two separate crusts.

Q: Is the food coloring needed? A: No, it’s just for a pretty pink color. The taste is the same without it. *Fun fact: The strawberry extract gives the flavor, but the color often comes from the food coloring!* Which tip will you try first?

Share a Slice of Your Story

I hope this pie brings a smile to your table. It always reminds me of sunny summer afternoons. I love seeing your kitchen creations. It makes my whole day brighter. Please share your beautiful pies with our community. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. I can’t wait to see what you make.

Happy cooking!
—Anna Whitmore.